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A few weeks ago we received some test results that indicated Beckett, our almost three year old, has food allergies. This wasn’t the first time he had been tested – the first two times showed a mild allergy to milk and moderate allergy to eggs, and at the recommendation of our doctor, we limited his exposure but went on eating food like normal. But then a few months ago, his eczema started to get out of control. We tried changing detergents, soaps and lotions. We tried creams and oils, and while these things helped a little, the poor guy was just miserable. He wasn’t sleeping well, he was itching like crazy. At one point he asked for some scissors to cut his leg off it itched so bad. Heart. Breaking.

Back to the doctor we went, but this time we requested they test him for a gluten allergy on top of the others, and sure enough, it was positive. Non-celiac gluten intolerance to be exact – in the moderate to high range. And the milk and egg allergies were still there too. Combine that with the fact that Brogan, our almost five year old has a tree nut allergy… oh, and Berkley is also getting eczema, and seems to be reacting to the dairy in my diet – and it’s A LOT. Holy allergies, Batman.

Initially, I was in shock. What would we eat? We decided that in addition to cutting out gluten, we’d be more strict on limiting his diary and egg too. Anything to get his eczema under control. But all I could think about were the foods that he loved. All the treats I loved to cook. All the things he could’t eat. How hard birthday parties and eating out would be. I was sad for him. Sad to think about telling him no more cheese sticks or goldfish or ice cream or yogurt or cupcakes with buttercream frosting. But on the other hand I was hopeful that maybe, just maybe we had figured out what his eczema trigger was and we could stop it.

The more I thought about it, the better my outlook became. It was a challenge, for sure, but I’ve always liked a challenge. I stopped thinking about what he couldn’t have and focused on what he could – he can eat fruit and veggies and meat… he can eat rice and potatoes and oats. That covers a lot, actually. So then I started thinking about meals. What would be our go-to for breakfast – for snacks – for lunch – for dinner? And then I went into planning mode and was on a mission. I was determined to make home-cooked allergy-free meals that didn’t taste like we (or he) was missing out on anything. And so that’s what I’ve been doing. So far, so good. I’ve tried a lot of new recipes, and many that I’ll continue to make.

I’m happy to report that it’s been working. His eczema is MUCH better. He’s still got a few spots in the notorious problem areas (knees, elbows, armpits) that he won’t stop messing with, but his eczema no longer covers his entire body. He’s no longer waking up three times a night scratching himself (no, now he’s waking up three times a night for no good reason – ha!). So far, all the sacrifice has been worth it.

I know we’re not the only family living a restricted diet, and so I’m hoping that through this I can help others with meal ideas and recipes. Dinner on it’s own is hard to pull off every night – add a bunch of things you can’t eat and it’s much harder. So I plan to start sharing my successes. That is, if Berkley ever goes to sleep early enough for me to have 30 minutes to myself in the evenings to blog. One day… I hope.